Chicken Liver Risotto 6 chicken livers (about 1/2 pound), cut into eighths 1/2 cup chopped onion 1/4 cup butter or margarine 1 (4-ounce) can sliced mushrooms, drained 1/2 teaspoon salt 3 tablespoons white wine or chicken broth 3 cups cooked U.S. arborio or medium grain rice 2 tablespoons chopped fresh parsley 1/2 cup freshly grated Parmesan cheese (optional) - Cook chicken livers and onion in butter until tender.
- Add mushrooms, salt and wine; simmer about 2 minutes.
- Toss lightly with rice. Heat. Sprinkle with parsley and Parmesan cheese.
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